I had the Gaeng Keow Wan (Thai Curry); made with coconut milk, jalapeño pepper, eggplant, bamboo shoots, tofu, and basil; served with a side of white rice. I asked for vegetarian (tofu) and medium heat which was just right.
One of my friends had the Massamun curry (with chicken I think); made with coconut milk, potatoes, onions, and roasted peanuts; served with a side of white rice.
Can't recall what my other friend had but it looked delicious; photos below.
While taking a Thai cooking class in Bangkok a couple of years ago I recall the instructor emphasizing the importance of which coconut milk to use; he told us it must be from Thailand, otherwise, no good:) Turns out there are a lot of different brands of coconut milk and I find it pays to read the label; I typically buy light coconut milk with less fat but the "full strength" sure tastes good; kind of like the difference between whole and 2% milk in my book:) Sometimes I'll pour coconut milk over my muesli and fresh fruit breakfast - what a treat!
I love to cook and eat Thai food; like any cuisine, authentic (e.g., Kaffir lime; Galangal root; turmeric root; lemon grass; etc.) and fresh ingredients are essential and it isn't always easy finding fresh Thai ingredients, especially in smaller towns. Out of necessity, we (i.e., Americans) tend to substitute (e.g., using lime instead of Kaffir lime although the two are not even close) domestic ingredients for the real thing. Denver is fortunate to have a couple of well-stocked asian markets that carry Thai cuisine ingredients; smaller towns are not so fortunate. Ordering via the Internet is sometimes an option.
Hot tea in cute little cups:)
Forgot the name of this complimentary soup but I obviously liked it:)
Gaeng Keow Wan 
Don't recall the name of this dish
Massamun 
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